Add oil to frying pan and brown chicken on both sides about 10 minutes on each side. Set aside.

Put butter in a 5 quart pot and brown rice and onion. Add tomatoes (with their juice), water, bouillon cubes, salt, pepper and garlic powder. Bring to a boil. Add chicken and cover. Reduce heat and simmer about 10 minutes. Turn chicken over and continue to simmer until water has evaporated and rice is tender, about 15 minutes longer.

(This recipe was contributed as part of a "Cook of the Week" feature.)